Individual Puff Pastry Apple Pies

We have made this several times now, and the results are really yummy. The frozen puff pastry I bought recommends baking at 400 and not 350. For me, cooking at 350 for 20 minutes yielded a less puffy and anemic sort of looking pastry much like some of the pastries pictured up to the left. When cooked at 400 for 25 minutes, the pastries rocked!!! Thanks for sharing such a simple and tasty recipe!!!

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These were really good, I think next time I will add a little bit of raw sugar on the tops

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I cooked the apples in the saucepan with all the other ingredients to soften them up first for about 5 minutes. Threw in some blueberries and dried cranberries as well. Delicious with custard. The puff pastry would be better if you sprinkle some sugar on it first.

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Very nice. My 5-year-old son helped me make these for his turn at snack/show-and-tell -- he's gotten the cooking bug, so he likes to help Daddy in the kitchen, and is so proud to bring great treats to his classmates that he helped to make. Thought the filling was going to bleed out, but it stayed nicely. Baked them at 400 (per dough directions and suggestions here) for about 20-25 minutes. Worked well, so they became dessert for the wife on Valentine's Day as well. Thanks much!

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I have made these a few times now and they are really good and easy to make. I would reduce the nutmeg to 1/4 tsp. as suggested by others, the nutmeg does overpower it a bit. I also suggest to mix just the lemon juice and apple and not mix the dry ingredients until you are ready to put onto the pastry, this will eliminate excess juice which will make it difficult to seal the pastry. I also make these into only four and shape them into triangles. Once sealed I brush the outside with egg and sprinkle raw sugar onto it. DELICIOUS!

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These were very easy to make and tasted great,except for the nutmeg.I think 1/2 tsp is way too much.Next time,I'll omit it altogether.It overpowers all the other flavours.This would be great with blueberries or strawberries too.

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My kitchen counter was a disaster by the time we were done, but they were delish! Completely worth the cleanup. I cut the apples pretty small and mixed them up with some raspberries (since they were in season and I love them), then brushed with egg and sprinkled with cinnamon and sugar. YUM. Thanks for the recipe!

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Might not like puff pastry as much as I had thought. They were good though. Found the dough a bit difficult to work with when the apple juices got on the edges, so I had to wipe them off before the egg wash. Husband rated this 3.75 and I think I'd agree. Would consider making this again, but maybe put a little more apple filling in the center? I may have scimped unintentionally.

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We adore this recipe! I can eat them all in one night by myself however, so if Hubby is to get any make two batches!

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This recipe should be outlawed LOL. We ate them all, in one nite. And I do not care for sweets. Going to try with berries. Thanks so much, FIFI

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Oh my gosh! These little pies are so good.Like others I have never worked with puff pastry before,but it was so easy.I will make these again most likely tomorrow.Thanks for the wonderful recipe.

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Tried trhis a few minuets ago and thought it was wonderful. I used my own scatch puff pastry instead of frozen and it worked perfectly. I uped the cinnamon and sugar a bit because I like my apple pie on the sweeter side when I dont have any tart apples. *I used Red Delicious* Will defiently make again. :)

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Given that I had never worked with puff pastry before, I did not know what to expect. I didn't stretch out the bottom squares before adding the apple mixture, but all in all, not bad for the 1st time though! Tasted delicious and will definitely try again! I will up the sugar a little next time. Thank you Chef Fifi!

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I halved the recipe, using just 1 pastry sheet and used leftover Recipe #3057 as the filling. Because I had used Granny Smith apples, I did not add any lemon juice. I did sprinkle a little nutmeg and brown sugar into the leftover fried apples. I was thinking of using Eggbeaters/water for the egg wash, but saw a reviewer used Hazelnut Soy creamer, and I had some and was intrigued by that idea so I used Silk brand Hazelnut Soy Creamer. This made 4 pies plus half of one (folded the last square into a triangle). The 20 mins was perfect. These were so tasty (ate them plain), but I could see them going well with icing or a dollop of Cool Whip Free. They reminded me of the apple turnovers I am always buying from Fry's bakery department. I will definitely make this again. This was my first attempt at working with puff pastry. Thank you for sharing! :)

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Oh so delicious and EASY! My kids ate them up!! I also drizzled a little cream cheese icing(warmed) over the little pies...YUM!

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Just got done making this, hubby said 10 stars! Very good and easy. Was also first time working with puff pastry, Love it. Thanks for the recipe. Going in my kepper list,

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I made these this afternoon and oh boy does the house smell good. I doubled the recipe. Because I don't often eat eggs, I used some hazelnut soy cream in place of the egg wash and that really added to the flavor. I think I'll definitely be making these again. Thanks for a really simple and delicious recipe. :-)

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The perfect recipe for those garden fresh apples picked in early fall- I am sure any baking apple would work equally well. The fragrance of apple pie filled the house - the individual little puffed mini apple pies tasted as good as they looked. The second time around I played with that puff pastry and made not only the little squares with the little flap but some little 'packages'- made for an impressive looking dessert offering. That little flap makes for an added touch. Thank you chef FIFI and thank your mom for a dessert that I am proud to serve both family and friends.

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Very tasty!

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Very tasty. I'm eating one now and it's still hot.I baked for 25 min. I've never used puff pastry before and found it difficult to get to the right shape, so they're not all the same size but they still taste great, thanks for posting the recipe Fifi.

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